Chocolate, Pistachio and Almond Biscotti

These cheerful biscotti make a deliciously light treat at the end of a meal. Traditionally taken with coffee, Donna Hay has the idea of serving them with gently steamed milk infused with mood-lifting spices like cinnamon and star anise.

Step One : Preheat the oven to 160oC / 325oF. Place the wholewheat flour, cocoa and baking powder in a bowl. Add the brown sugar, blanched almonds and shelled pistachios and mix well. Add the eggs and milk then mix until a firm dough forms (this may take some time).

Step Two : Knead the dough on a lightly floured surface until smooth. Divide the mixture in half and shape into two logs. Place on two baking trays lined with non-stick baking paper and bake for 35-40 minutes or until firm. Allow to cool.

Step Three : Reduce the oven to 140oC / 275oF. Using a serrated knife, cut each log into thin slices and place on baking trays lined with non-stick baking paper. Bake for 15-20 minutes or until crisp. Store in an airtight container for up to one week.